Restaurants cuisine du monde Loir-Et-Cher

A real small corner of Québec City in Loire Valley, the Trappeur (wood) Cabane reproduces the interior of a true sugar hut, a vital element of Quebec's heritage. There is nothing missing, neither the suspended canoes nor the terracotta carpeting… the traditional kitchen of there is concocted with daily fresh produce. If, of course, it is recommended to test Quebec specialties such as the beautiful cod, the Quebec salmon or the aubergines pancake, the followers of traditional French cuisine are not forgotten with a 7 hour lamb mouse or the salmon trilogy… Important precision: The Trappeur Cabane is not a franchise, it is the only one in the region. Guests will also appreciate the bar serving in particular typical Canadian drinks such as white wine with maple syrup or blueberry liquor.

A real Japanese, located in the city centre, near the Louis-XII square and the castle. The map expanded with Vietnamese cuisine. Osaka does not miss its reputation for freshness and quality. You will be greeted by a friendly team, always smiling. However, it is very advisable to book in view of the room's small capacity and success. The house also offers à la carte dishes.

Located 50 metres from the entrance to the castle, the hotel has two shaded terraces and a reserved parking lot. The staff were very friendly and helpful. As its name indicates, it is an Italian restaurant in Cheverny Sauce: original pizza, homemade pasta pasta,… The hotel offers a few meat dishes or regional dishes. Craquer for the gourmand coffee.

In a small street of Montrichard opens a spectacular room that blends with pleasure a modern and clear decoration with the stone size and the old beams which climb up to the ceiling of a dizzying height, witness of its former past of the th chapel. The hotel offers pizzas, salads and pancakes that blend Italy with Brittany just a few Metres from the Cher. The classic pizzas are all there, but the lover of snails can try François I more local, of course, vegetarians are not forgotten. In the salads, the Vigil reserves the surprise of the warm pie mixed with the smoked magret. Patties also have a local touch with Touraine and its andouillette. Those who want something else are not forgotten with meat pieces or fish from the sea or from the Loire. And of course a tiramisu to finish the meal on an Italian note.

In a restful setting and a refined decoration (Venetian masks, warm colours, voiles, flowers), with its large terrace overlooking the back of the castle in summer, the Duke of Guise offers some specialities that have become unavoidable. Desserts are home-made, as is Chantilly. The four menus offered will satisfy all the stock exchanges and appetites. The kitchen is delicious.